Invertase

• UniProt: P10594

• CAS Number: 9001-57-4

Invertase, also known as β - fructofuranosidase, sucrase and especially in older publications as invertase, an enzyme that table sugar (sucrose) in fruit sugar ( fructose) and dextrose (glucose ) is hydrolytically splits. The resulting mixture is called invert sugar and crystallized in contrast to sucrose not in supersaturated solutions. The main reason for this is the fructose, since it is highly hygroscopic and difficult to crystallize.

Invertase is found in yeast, plants, fungi and bacteria, as well as the symbiotic bacteria in the digestive tract of mammals and humans. The latter have even enzymes which are able to cleave sucrose, however, these are referred to as glucosidases. The glucosidases differ from the invertases in their evolutionary origin as well as in the catalytic mechanism.

Use

Industrially invertase is used as a humectant mainly in the production of confectionery ( candy fillings and soft creamy substances ) because the invert formed by the enzyme, in contrast to ordinary sugar does not tend to crystallize and attracting moisture. It is considered harmless to health. In the EU, invertase is approved as a food additive with the number E 1103 for all foods that are approved for food additives, no maximum limit.

Extraction

Invertase is derived from yeast, can also be genetically modified.